How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon AppÚtitFeb 27, 2020
I'm Luca D'Onofrio. I am past IO on the griddle from Italy and today I am going to turn this front
shapes. First, we're going to work with this grits
doughso that the grits dough is southern. The Italian specialty is made with just semolina and water many times, you'll see some of the more commonly made forms at your local store or perhaps specialty markets because without the inclusion of egg it's easier to preserve so when you're rolling into a rope you want to use your whole hand you are slightly separating your hands from each other not too much the idea is not to stretch the dough so it will pull or break but you want to put a little bit of pressure and then just even sweep so let's stretch the dough gently so that the first shape we're going to
makeis cavatelli we want to take those strings and we're going to cut into these little even pieces so what I'm doing now is I'm taking my thumb and I'm pressing those little pieces of dough down like I'm going to flatten them out , but I'm rolling forward away from my body to
makea nice grooved Giavotella shape so the groove is good for collecting the sauce so the next shape ma we will be yakity Sardi or malva reduce and sadly it literally means SATA Danya right?
And you're Ketty, which means all of these are like little nuggets of dough, if you will, but now Laredos is their real name and they have the main groove that you made like cavatelli but on the outside. side they have the ridges which also helped to collect sauce so what we are using now is a board for a dose grind and the idea behind it is a very simple wooden tool that will impart texture next we are going to roll Gita loaded and We're going to take this piece of dough and we're going to roll it up pretty thin and you're going to want to make sure that's right and even the next thing I'm going to do is take the end of the string and I'm going to wrap it around my three fingers to make two rings and just interlock them. two rings to make a braid the word Lodi geet therefore comes from Riga law the Lodi type was actually the type of clamp they put around the bow and it looked a lot like that it was just some kind of rope braided large and traditionally in SATA Danya you would see this with maybe like a sausage ragout but you could also see if something as simple as just with a little bit of tomato sauce the next way I'm doing is Cheng Shawnee and Cheng Shawnee literally our little rags in Italian so I'm going to take my butter knife not a knife that's not too sharp something that has a serrated edge and what I'm going to do is keep it at a 45 degree angle to my work surface and I'll let the dough just be gently dragged under it with my other hand.
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I'm holding the other side of the flat dough. I want to hold it in place as it stretches and drags the dough into a long round shape. I'm going to do a cut point on cap X when T can be found throughout the southern regions, what makes cut punty special is that it crawls across a rolling cava board and covers everything aboard our boards
handcraftedwood chips and the pattern on the board can change, but most of the time you'll see sort of a crossed ax and that imparts a beautiful texture. I'm going to roll them out the same way I did the cavatelli, only with the cava, all aboard.
I think this is maple wood, it's always raw wood, although all your pasta tool should be a raw wood surface, it will allow it. to adhere to the pasta dough perfectly without sticking to it, but also removes moisture as needed. Next, I'm going to do a tea session. I'm going to put my lid on the board on top of the surface and I'm going to stick my two fingers into it and drag it towards me and as it imparts that beautiful texture, I'm going to kick it off the board. Next, I'll do collagen. These are also from Saturday Nia. so this is another sediba pasta so you will notice that t the dough is still in the bag where it rests we want to keep the dough wrapped at all times so it doesn't form a film or start to air dry to laminate the pasta dough top on the largest setting on my pasta sheeter as I work it through I continue to work my way up to the thinnest setting until we have the desired thickness. wheels than it can handle and it will all mean the shape and what you want is a nice even dough sheet to work with from now on once I have my dough sheet I'm just going to clean it up a bit cut the piece into which i need to work next.
I'm taking this ring mold and you can use a cookie cutter at home or something and I'm going to cut these circular
shapesout of my dough sheet. I'm making collagen and how traditional with that is a potato filling often with pecorino solder dough and mint so what I'm going to do is take one of these circular pasta discs and put enough of the potato filling right in the center and I fold it with one hand if so to make a taco shape if you'd like and then with my other hand, my free hand, I'll start to squeeze the dough and some of the potato filling will fall out the back and that's for making sure there's absolutely no air in either Michael or Jonas and that's nice and full of potato and then at the end when I get to the tail I squeeze them closed to make the tip of the tail the end of the collagenous cast.
Joanie's are a beautiful tipi of pasta Anna from Sardinia, but they are very difficult to make, the hydration of the dough has to be just right, it is always made with semolina dough and water, and the potato filling works best traditionally speaking They are of course boiled and filled with salted water and then combined in a more traditional way with a very simple tomato sauce so next I'm going to make another piece of this dough and I'm going to trim off the ends and I'm going to use the beach Cleto or the bike to make nice, even strips.
If you don't have chiclet at home, you can do it. just use a knife and your hands are very steady the strip shouldn't be too long and you'll see why in a moment as I'm holding one end of this strip of dough with my right hand I'm just going to gently twist them forward to do that spiral shape once you've done the spiral completely turn the dough on itself and make these kind of U shapes so here's Sonia and Cano latte or just in kana latte and these are from Puglia and a pasta shake that is intricate like this when dried they will hold their shape even after they are cooked but they need to be allowed to dry completely first so here are all the pasta shapes we have made with our semolina and water dough below, I'm going to make pasta shapes with the egg dough so this is a dough that is more traditional Northern Italian there's an abundance of fresh egg of course it also has a higher ratio of egg yolk to egg white you see I have this type of dough cha with granite a narrow white flour sometimes zero flour sometimes doppio zero or very low protein soft white flour the first way I'm going to make is fusilli Alpharetta fusilli can come in different shapes and sizes I would say this iteration is the forerunner if you are dumb you know from the box the dry pasta so the length of the pieces should be about 2 inches and then I'm going to place it under my iron bar under my feretto I'm going to attach the end of the piece of dough around the iron bar and then I'm going to roll it all the way forward and make a beautiful spiral shape.
I'm rolling them thin and then I'm just attaching them to the rod by twisting them towards the end of the rod and creating that spiral and gently sliding it to the right. off the next thing I'm going to do is talia tel Talia tele is originally from Bologna and Emilia Romagna and, traditionally, the Bolognese old ladies used mozzarella to spread the pasta sheet. The lost pasta sheet needs to be thin enough that you can read newspaper through it essentially below I'm going to add a little bit of bench flour to my sheet if your pasta dough is a bit wetter you can add as much flour as I need and then I'm going to roll the pasta sheet lengthwise not as tight as a fruit roll but flat enough that it's easy to cut for me it's more conducive to me to cut straight and even at this point it's important consider how wide the pasta should be Dalia tali is tradition a little narrower than fettuccine maybe just a quarter inch maybe wide and then once I'm done I push them all together open them up and i set aside to dry out a bit or more appropriately right in the freezer if you want them maybe during the next week i will make tortellini these are tortellini bolognese also made in Bologna in Emilia Romagna typical Callly the Bolognese would pretty much make the tortellini and Natalia Tali from the same pasta sheet so the consistency we just discussed is the exact same consistency I'm looking for to make these tortellini so here I'm going to use the chickaletta B again and i'm going to make nice tortellini in squares they should never be too big they should be a little larger than a quarter tortellini they are traditionally served in Bologna in broth so you don't want them to be too huge and considering how sturdy which is the filling, you also don't want too much at once.
I'm just moisturizing the dough a bit with my atomizer with my spray bottle so I can work on it without having to worry about skin forming or air drying it out too much now I have my filling and this is a beautiful prosciutto filling beef pork bologna I'm going to take one piece of filling at a time and spread it out and just with my free hand I pinch off a piece of the filling and adhere it to each square of my pasta you never want to over fill them because once you figure it out there's too much filling there's no going back next I'm going to form the tortellini so I take each square with my filling now and you want to form a triangle first so I find the two corners on the top and connect them then work my thumb and forefinger all the way down to push out any excess air while sealing the dough sheet too then the next part is a bit tricky but you fold one side of that triangle and then the other and then gently wrap them around your index finger to make a kind of ring and that's the tortellini next i'm going to make two different pasta Piana two different ravioli one is kobashi desuka and the other is ei-chan teeny but we can use the same dough to make both shapes, they're just different fillers. nd different shapes and we start with squares here too, however when I use my b chickaletta here I will make sure these squares are a bit larger so the tortellini were very small while the kapa watchi are a bit larger big unlike forming the filling with my hands i am using a pastry bag here if the filling is a bit thinner and creamier and in that case you can use a pastry bag to pipe the filling the filling here is a fairly thin filling of mashed squash a pollachi desuka or Tortelli desuka can be found throughout central northern Italy zhukava is squash kapa lachchi literally big hats in Italian and you'll see why in no time the teen Tortelli PHN from Piacenza in Emilia Romagna is typically a ricotta filling of spinach and I just want enough again everything is proportional to the square of pasta it should fit snugly right in the center without running near the edges of your c pasta square for the capillary desuka we start the same way we did for the artellini so what I'm going to do is bring the two corners together to form a triangle and again push the air out so what I want to do is press firmly to get all the air out around the filling. and I seal and then I lift up and form the two arms around each other again to form a kind of ring.
I want to make sure that I bring both arms together. I don't want them to open up and unfold in the water when they cook or else they will just be triangles the tortelli PHN tini from Piacenza are very hard to make just like the collagen in include a weave style to close the pasta so basically I'm going to take my square pasta sheet and I'm going to place one of the corners over the filling and then I'm going to continue to overlap the excess pasta dough on each side alternating one at a time until it's completely sealed all the way down when I have enough pasta. leftover dough I seal it with a tail then I'm going to make farfalle a As many of you may know at home as bow ties but farfalle literally an Italian or butterflies pretty simple to make all you need here is a good sharp knife or the Auris Alitalia pasta your pasta cutting wheel with a fluted edge so I start with I use the chickaletta B or just cut strips and once you do that you go in the other direction and use your fluted cutter and you want to cut long strips to be roughly.
I would say an inch by a half inch. I'm going to pick up each one and what I do is fold this little piece of dough in half and then fold back in the opposite direction so that it's sort of a quarter of this piece of dough. do some got again le got again are actually region specific and got again le are from emilia romagnayou can work with the same egg batter that you made your Italia tele tortellini and cut squares out of it and then what you're going to do is take on your keyboard, I'm going to use my patina here, which is traditionally a weaver's comb, which it's what they used to use in Italy back in the day so I'm going to put the squares and pasta on top of my patina and gently roll it place the dowel on it making sure the corner end of my dough sticks to itself so so for the next form in Aleni, you'll find it all over central Italy and sometimes in northern Italy, but it's usually found again in that region that loves to use egg pasta so much, emilia romagna , so usually I just own the ricotta filling you can make it or cotton spinach if you want but this is just a delicious cow's milk ricotta creamy and very delicious so the first thing I'll do is to do it, take a spatula and simp slowly spread out the ricotta on half of your pasta sheet and you want it to be thin and even and then very carefully with the other half I'm going to put it right on top and very gently starting from the middle working my way out press the dou gh and make sure there are no air pockets or air bubbles of any kind in there for these folks at home need a seal.
I use these beautiful bronze tools that I got from Italy. just seal each one and just don't come out and you'll have these little round pasta dimples in there they're really beautiful really delicious next up is cappelletti and cappelletti are little hats and I want to start again with a really nice thin sheet and I'm going to cut circles with my ring mold or with a cookie cutter. You can use at home something like that and the filler for this is again. I'm going to use the spinach and ricotta filling. This is appropriate or you can do it just butter you should keep in mind that the ravioli filling should always come back creamy not too thick not too dry not too thin but most importantly smooth so for these I'm going to take the puck and with my fingers I'm going to start my way across the top once I've c Once the edges are connected I'm going to go out and once I have a half circle or a Mezzaluna I'm going to wrap them around my two middle fingers and I will connect the two ends of my Mezzaluna to make the cappelletti.
The next one is another. pasta lunga I'm going to make Taleo Leaney so like Talia Tali you want to take your pasta sheet and flour it with a little bit of bench flour and then just roll it out but this time we're going to cut a little bit narrower the thickness of the sheet should be about the same as the Tala Tala if you make anything thicker than that its a completely different pasta shape tell your Lena it should be nice thin and very very narrow and once you have done this you will have Taleo Nene and I have nice thin strips of my beautiful egg pasta dough.
Next I'm going to make agnolotti agnolotti is a very generic term for stuffed pasta, so what you need is your pasta sheet. ready filling in a pastry bag and you're going to place them just a small portion at a time and just leave enough space in the middle now once I have them all down I'm going to take half of the sheet and just overlap it on top and then I'm going to take my hands and I'm going to seal between each tablespoon of filling. I use my hand as a curve tool if you want and just air press and seal on top and then I'm going to use my o rotella to just cut down the middle so I trim off the excess off the top first and then go under lengthwise and make each individual rectangular or a viola.
Next up is Cecchetti or sometimes also called teeny water and those literally mean little packets or small packets respectively in Italian so what? What I'm going to do is start with these pasta dough squares and the filling here should be nice and creamy, not too dry and not too wet either the second day are not necessarily region specific. they don't have a long history, so you can really use whatever filling you want and w Whatever preparation you'd like, what I'm going to do is from my pasta dough square. I'm going to join two of the corners on one side and the other two corners on the opposite side once I'm done.
I'm going to join those corners over the top of the padding now once I've done that I can work down each edge all four to create kind of this pyramid if you like and these come in all shapes and sizes sometimes second knee high will look a lot more like a package actually they are very similar to CERN dim-sum where we share a lot of shapes when it comes to pasta pasta originally is from china to begin with so that a lot of the shapes are shared and you'll see this in a lot of different restaurants and here are all the pasta shapes we've made with our egg pasta dough next I'm going to make some pasta shapes using the spinach dough like so So what I have here is this beautiful spinach dough, it's made with fresh spinach, pressed and pureed, and when I add it to the dough, I just add by the total weight, maybe 20%, so what I usually do is start with the same ingredients entities for the grits and water batter it allows it to have enough punch because when you add something like a vegetable additive it can make the end product a little too tender so the first thing I'm going to do with the spinach batter is foliar the Oliva literally olive leaves and Italian so I'm going to take my butter knife and I'm going to drag them a lot the way I did Chan Shoni the only difference here is you don't drag them as far as you would Chan Choni, you're coming up a little short on Fowley.
Ideal level. I'm making a thin, tapered piece of dough and I'm going with the butter knife lengthwise to make a kind of thin, tight oval that tapers at the end so they look like a long, thin blade much like the blade of olive. The next thing I'm going to do is something that's a little less traditional as far as green spinach dough goes, but I'm going to make trophy spinach. I am originally from Liguria and most of the time you will see them made sometimes with potatoes sometimes with stale bread they can be made with all these different ingredients once I have my nice little dime sized pieces of dough round pieces I'm going to roll out and then I'm going to take my bench scraper and I'm going to use the edge and just roll against it to make these nice simple twists they're not quite spiral and we've seen them before but they're just pieces of dough of pasta slightly crooked.
Next, I will make one of my favorites. I'm going to make fudge aleni fudge. you are literally leaning on italian beans and you will see that they are very much like little bean pods you want to roll out the string pretty thin about the thickness of a pencil so i take a long piece of dough from my string i would say about an inch wide and you just want to roll it under your palm so it tapers out a bit o Once I've done that, I'm going to take three fingers and just dig the tips of my fingers into the dough and drag it towards me until it slides smoothly out of my hand.
Next, I'll make some pappardelle. one pasta sheet and the pappardelle shouldn't be too long so you want to make sure you cut a square piece out of the pasta dough sheet and just like Talia Talley and Taleo Leaney I'm going to add a little bank of flour and once you've rolled it up I make the pappardelle maybe three quarters of an inch to an inch thick every time you cut lunga pasta that's very wide you have to make sure they're not too long because a long pasta that's very wide too wide it would eat very strangely it doesn't turn on the fork easily and it's not easy to grab in one bite so once I've rolled them up and cut them I just break them apart and you can add a little bit of extra bench flour to hold them down a bit or they can be frozen or dried and stored for a bit a bit and then I'm going to make the macaroni a lakita and this beautiful wooden tool is called a key tada literally guitar in Italian it's essentially a wooden box and it has is I've got my guitar strings tied tight so the first thing I'm going to do is make a new sheet of spinach dough and I don't want it to be too thin because what I'm making is a little thick so I'm going I'm going to take this sheet and I'm going to add a little bit of flour to it and then I'm going to place it on top of my tada key on the strings and I'm going to take my mozzarella or a rolling pin or whatever I can use and I'm going to press hard and pass it above so that he cuts and makes those beautiful spaghetti or macaroni Alek adhara macaroni alla chitarra comes from Abruzzo it is a brute to say and this is a very old tradition of making this pasta and it is really beautiful and you can buy a katana online once you I turn around and make sure the ropes cut through everything.
To separate them from the strings I just add a little more bench flour and pluck the strings like I'm playing a harp and boom they should fall nicely that's why you want to make sure your dough hydration isn't too hydrated not it sticks too much it should be able to be cut with those guitar strings very easily these are the pastas i made with the spinach dough and lastly i am going to make some pasta shapes with the squid ink dough so this is the prairie pasta from cuttlefish or squid ink batter and I've made this one with cuttlefish ink it has a briny taste it smells almost like seaweed again like spinach though you don't need to add too much squid ink you might just want 10 to 20 percent of the way to be from squid ink first. they from Puglia so these are our puli as a tradition so I'm going to take my butter knife and drag it across the table allowing the dough to just drag or stretch under the knife and as you do that you are scratching the surface of the dough and when I pick it up I turn it over on my thumb so that creates a concave shape and on the other side are those tears that were made by the serrated edge of the knife.
Next, I'm going to make static feet which are very similar to farfalle, which is why they often have flat ends. so i used a fluted pasta wheel before and now i'm just going to use a straight edge pasta cutter and i'm going to use my chickaletta B and i'm going to cut these rectangles once i've done my rectangles here i'm going to do them exactly like same way i made the farfalle the beauty of this is that they look so much like black bow ties they can pair very well with a fruity demotic like a seafood ragout it is very beautiful guest dish next i am going to make cuttlefish January fettuccine You can definitely do any iteration of cut pasta you like out of this, so I'm going to make fettuccine.
I'm going to make mine a little narrower and I did it exactly the same way we did with the pappardelle. Talia tele and for Talley aleni so the same starting point can be made into several different permutations of pasta and lastly I'm going to do Cosette D now Cosette D comes from Liguria they're modeled after an old coin ancient Liguria we actually our families would each have their coat of arms. This is very untraditional insofar as God is ethical. Cora's Ettie traditionally goes with basil pesto, but these would go great with once again a fruity ma or now day to be in the sauce. choose your shellfish and make a beautiful shellfish ragout and here are the pasta shapes we have made from the narrow pasta that disappear and finally here are all the passes I made for you today
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